A recipe that will drive those happy hormones into a frenzy! This Baked Stuffed Eggplant recipe presents a feel-good, nap-inducing meal packed with the addictive Mediterranean charm of bursting flavors!
A delicious dish of eggplants cooked to tender perfection, stuffed with well-seasoned ground meat, and garnished with your favorite toppings of nuts and fresh herbs!
This delicious stuffed eggplant recipe is a breeze to make, and a definite treat to eat! What more can you ask for?!
Mediterranean Baked Stuffed Eggplant
This hearty meal is absolutely perfect for a weeknight dinner!
It has everything you might be searching for! It got the Mediterranean veggies, the protein, and all the delicious toppings!
Make sure you grab a large bowl for this one! One serving just wouldn’t be enough!
Variations You Might Consider Trying!
Mediterranean Eggplant Boats
This one introduces a similar recipe but with a small twist.
Instead of cutting your fresh eggplants in spheres, cut each one in half, season them with salt and extra-virgin olive oil, then roast them in the oven over medium-high heat (flat side up).
Allow the roasted eggplant halves to cool down, then press the flesh down to make room for the filling (you can also scoop it out).
Stuff the scooped-out eggplant halves with your favorite stuffing mixture! Top with parmesan cheese, cherry tomatoes, chopped parsley, and a drizzle of tahini sauce!
Perfect Weekend Dinner
Vegetarian
One of the many great things about this oven dish is the fact that it can, undoubtedly, satisfy all preferences! Here’s how you can turn the meat-stuffed eggplant recipe into a vegetarian’s go-to comfort food!
It is all about the stuffing really! Swap the meat and fill your cooked eggplant with couscous, Bulgur, chickpeas, or quinoa; then top with whatever your taste buds desire!
Ingredients Substitutions
Now, although my Baked Stuffed Eggplant recipe card mentions the basics, here are a few substitutions to satisfy whatever food fantasy you might have!
Vegetables: Top your eggplant dish with tomato slices, small onion, red bell pepper, and fresh herbs like basil leaves, cilantro, or dill.
Protein: Although my recipe box mentions seasoned ground beef, feel free to substitute it with ground turkey, chicken, or Italian sausage. This won’t compromise the overall experience, I promise!
Dairy Products: A drizzle of parmesan cheese, feta cheese, or mozzarella cheese would make a great addition to your meal. You can even use vegan cheese to suit your diet!
Don’t forget that sprinkle of kosher salt and homemade bread crumbs for a delicious finish!
Hearty and Comforting!
Here’s What to Serve With Your Baked Stuffed Eggplant
Now this recipe right here is a fully-rounded power house of deliciousness! But there is no harm in pairing it with something delicious that will elevate the overall taste!
Serve this delicious dish with a serving of some fluffy white vermicelli rice, or a bowl of light quinoa for a high protein option.
You can also add in some finger-food like my perfectly seasoned baked potato balls, or baked potato wedges! Is it obvious by now that I am a fan of everything baked? LOL.
And just in case you wanted to mix and match a pairing that suits your food fantasies, I will leave my wide selection of side dishes for you to explore. Happy hunting!
How to Store
Since this is a fully-rounded meal, you might find yourself left with leftovers that you just know you will be seeking their company at some point in the future! So, here’s everything you need to know about storing!
To store: Store leftovers in an airtight container and keep in the fridge for up to 2-3 days.
To freeze: I don’t necessarily recommend freezing baked stuffed eggplants. It is simply not worth the hassle.
Make ahead: Well, let’s break it down for you! Roasted eggplants keep in the fridge for a day (after completely cooling), while cooked ground beef keep for about 24 hours. As for the sauce, you can whip it right before you assembly.
To serve: This easy stuffed eggplant recipe can be served at room temperature, or right out of the oven. Personally, I prefer to enjoy it right after baking while it is still hot and sizzling!
My Kind of Comfort Food!
Tips for a Foolproof Baked Stuffed Eggplant
Tip 1: Make sure your key ingredient (the eggplant) is well roasted before taking it out of the oven. Under-cooked eggplants are a bit spongy, and we are looking for a nicely browned, super tender bite.
Tip 2: Feel free to season the eggplant spheres before placing them in the oven on medium heat. A tablespoon oil, teaspoon salt, and black pepper will take you a long away. Just make sure you place them on paper towels when done to remove remaining oil.
Tip 3: Add salt to your eggplant before roasting. Salt draws out the extra moisture in the eggplant.
Tip 4: Place the eggplant spheres as a single layer on the baking tray. Overcrowding the pieces you want to cook never ends up well.
Tip 5: Substitute your tomato sauce with marinara sauce. There might be a slight difference in taste, but not an unwelcomed one that’s for sure!
Customize It to Your Liking!
Frequently Asked Question
You can either eat the eggplant skin (it is actually full of nutrients and health benefits), or stick to eating the eggplant flesh and stuffing. Be careful though, because sometimes the skin of a large eggplant might have a bitter taste.
Sure! Cut the eggplant as instructed (or in half), then air fry them for 10- 15 minutes cut side up, flip them, then air fry for another 12 minutes until brown and tender on the inside.
To avoid ending up with slightly bitter bites of eggplant, choose fresh vegetables with a smooth, firm, and wrinkle-free skin.
The Ingredients You Will Need
- eggplants
- ground meat
- olive oil
- seven spices, divided
- salt
- water
- tomato paste
Follow The Instructions
First, wash then slice your eggplants in ½ inch thick round spheres. Place on lightly greased prepared baking sheet (Parchment paper) for 30 minutes at 450°F. Keep the oven on.
Second, in a large skillet, sauté the ground beef in olive oil for about 6 minutes or until cooked. Add salt to taste, and ½ tablespoon of seven spices.
Next, place the baked eggplant rounds in a 2-inch deep baking dish. Press the center of each eggplant, then scoop in about 2 tablespoons of ground meat on each eggplant round.
After that, place the same skillet you sautéed the cooked beef in on high heat, then add 6 cups water, ½ tablespoon seven spices, and tomato paste. Stir until it comes to a boil, then gently scoop in all of the broth into the baking dish, covering the filled eggplants.
Finally, bake for half an hour, then garnish with toasted pine nuts or slivered almonds, and minced fresh parsley. Serve your baked stuffed eggplants with warm cooked rice.
Pin It!
Other Recipe You Might Enjoy!
- Béchamel Pasta Bake (Macarona Béchamel)
- Ultimate Beef Shawarma Sandwich
- Easy Stovetop Lasagna Skillet
- Easy Taco Queso Dip-Viral Tiktok Dip
- Beef and Broccoli Sweet Potatoes
- Tender Slow Cooked Roast Beef
- Easy 15 Minutes Sheet Pan Fajitas
- Pea and Carrot Stew (Bazzela W Roz)
- Beef Steak Fajita Bowl With a Kick
- Beef Shank Layered Fatteh
Baked Stuffed Eggplant
Ingredients
- 2 medium eggplants
- 1 pounds ground meat
- 3 tablespoons olive oil
- 1 tablespoons seven spices divided
- salt to taste
- 6 cups water
- 8 ounces tomato paste ⅓ cup
Instructions
- Wash, then slice your eggplants in ½ inch thick round spheres. Place on lightly greased prepared baking sheet and bake for 30 minutes at 450°F.
- In a large skillet, sauté the ground beef in olive oil for about 6 minutes or until cooked. Add salt to taste, and ½ tablespoon of seven spices.
- Place the baked eggplant rounds in a 2-inch deep baking dish.
- Press the center of each eggplant, then scoop in about 2 tablespoons of ground meat on each eggplant round.
- Place the same skillet you sautéed the cooked beef in on high heat, then add 6 cups water, ½ tablespoon seven spices, and tomato paste.
- Stir until it comes to a boil, then gently scoop in all of the broth into the baking dish, covering the filled eggplants.
- Bake for half an hour, then garnish with toasted pine nuts or slivered almonds, and minced fresh parsley. Serve your baked stuffed eggplants with warm cooked rice.
Video
Notes
- Make sure your key ingredient (the eggplant) is well roasted before taking it out of the oven. Under-cooked eggplants are a bit spongy, and we are looking for a nicely browned, super tender bite.
- Feel free to season the eggplant spheres before placing them in the oven on medium heat. A tablespoon oil, teaspoon salt, and black pepper will take you a long away. Just make sure you place them on paper towels when done to remove remaining oil.
- Add salt to your eggplant before roasting. Salt draws out the extra moisture in the eggplant.
- Place the eggplant spheres as a single layer on the baking tray. Overcrowding the pieces you want to cook never ends up well.
- Substitute your tomato sauce with marinara sauce. There might be a slight difference in taste, but not an unwelcomed one that’s for sure!
Emily Sue says
Absolutely delicious! I’m not a fan of eggplant, but I decided to give it a try to use up two eggplants that had been staring me down for days. It was awesome! Actually a fun recipe. It comes together really quickly and tastes incredible!!